Chicken enchiladas are a classic comfort food, loved for their warm tortillas, savory chicken filling, and rich, flavorful sauce. This recipe elevates the traditional dish by incorporating a luscious sour cream sauce that adds a delightful tang and creamy texture. Get ready to impress your family and friends with this easy-to-follow, yet incredibly delicious, recipe!
What Makes This Chicken Enchilada Recipe Special?
This recipe stands out from the crowd thanks to its unique sour cream sauce, which adds a layer of complexity and creaminess often missing in traditional versions. We'll be using both sour cream in the sauce and in the filling for extra richness. We also focus on building layers of flavor with a blend of spices and a quick sauté of the chicken to enhance its taste. This isn't your grandma's enchilada recipe (unless your grandma was a culinary genius!).
Ingredients You'll Need:
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works perfectly!)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
For the Enchilada Sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 oz) can tomato sauce
- 1 cup sour cream
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- Salt and pepper to taste
Other Ingredients:
- 12 corn or flour tortillas (warmed)
- 2 cups shredded Monterey Jack cheese (or your favorite Mexican blend)
- Optional toppings: chopped cilantro, sliced green onions, extra sour cream
Instructions: Step-by-Step Guide to Enchilada Perfection
1. Preparing the Chicken Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, Rotel, sour cream, chili powder, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
2. Making the Enchilada Sauce:
- In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the Rotel, tomato sauce, sour cream, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to deepen.
3. Assembling the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9x13 inch baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Fill each warmed tortilla with about 1/3 cup of the chicken filling.
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas.
- Sprinkle generously with shredded Monterey Jack cheese.
4. Baking and Serving:
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let the enchiladas rest for 5-10 minutes before serving.
- Garnish with chopped cilantro, sliced green onions, and extra sour cream, if desired.
Frequently Asked Questions (FAQs)
Can I use leftover cooked chicken?
Absolutely! Using leftover rotisserie chicken or any other cooked chicken is a great way to save time. Just be sure to shred it before adding it to the filling.
What kind of cheese is best for chicken enchiladas?
Monterey Jack is a classic choice, but you can experiment with other Mexican cheeses like cheddar, queso quesadilla, or a blend.
How can I make this recipe spicier?
Add more chili powder, or include a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the filling or the sauce.
Can I make these ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them covered in the refrigerator for up to 24 hours. Just add an extra 10-15 minutes to the baking time when you're ready to bake them.
What type of tortillas are best?
Both corn and flour tortillas work well. Corn tortillas offer a slightly more traditional flavor, while flour tortillas provide a softer texture. Warming the tortillas before filling helps prevent them from breaking.
Enjoy your delicious and creamy chicken enchiladas! This recipe is sure to become a family favorite. Remember to share your culinary creations with us – we’d love to see your pictures!
